{"id":4202,"date":"2015-05-11T22:24:53","date_gmt":"2015-05-11T22:24:53","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=4202"},"modified":"2015-05-11T22:24:53","modified_gmt":"2015-05-11T22:24:53","slug":"kassler-ramps-horseradish-jelly-green-asparagus","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=4202","title":{"rendered":"Kassler, ramps, horseradish jelly; green asparagus"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/05\/Kassler_ramps_asparagus.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4245\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/05\/Kassler_ramps_asparagus.jpg\" alt=\"Kassler_ramps_asparagus\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>This chop\u00a0was every bit as juicy as\u00a0it deserved to be, as juicy\u00a0as it\u00a0looks here. \u00a0I haven&#8217;t always been able to accomplish that feat, and never before without immersing chops in a pot of cooked cabbage of some sort along with its liquid.<\/p>\n<p>Smoked pork chops and roasted asparagus [<em>Gr\u00fcner gebratener Spargel mit Kassler<\/em>]: \u00a0I can&#8217;t speak highly\u00a0enough of this combination, even in concept alone, and this time the execution (by the way, it&#8217;s very, very simple meal) was a total success. \u00a0Of course, as usual, everything came from the stalls of local fishers and farmers at the <a href=\"http:\/\/www.grownyc.org\/greenmarket\/manhattan-union-square-m\">Union Square Greenmarket<\/a>; \u00a0everything, that is,\u00a0except for the olive oil, the salt, pepper, the wine, and the music.<\/p>\n<p>Just as fortunate,\u00a0it was served on a perfect cool spring evening.<\/p>\n<p>Asparagus time in the US still means only\u00a0<em>green<\/em> asparagus time, but I&#8217;m not complaining when the vegetable is as good as this one. \u00a0As for the smoked pork chops,\u00a0my local source may be the best of them all. \u00a0Thanks John.<\/p>\n<ul>\n<li>in\u00a0an\u00a0oval, low-sided enameled cast iron pan, some butter heated and whole ramp bulbs from Berried Treasures swirled around in it, two smoked loin pork chops from <a href=\"http:\/\/food.hoggardwagner.org\/2015\/01\/23\/geraucherte-schweinshaxe-sauerkraut-kartoffeln\/\">Millport Dairy<\/a> added, covered with tin foil and kept above a very low flame\u00a0(just enough to warm them through, as they were\u00a0already fully-cooked), turning the meat once, then, near the end of their time in the pan, the ramp leaves set aside earlier, now sliced along their length, added, the pork removed, plated, brushed\u00a0with horseradish jelly from <a href=\"http:\/\/www.berkshireberries.com\/\">Berkshire Berries<\/a>, then both the cooked and wilted ramp elements<\/li>\n<li>large spears of asparagus, \u00a0from Stokes Farm, dotted with butter, from Millport Dairy, salted, roasted at 450\u00ba for 15 to 20 mins, rolled twice, freshly-mortared black pepper added at the end<\/li>\n<li>the wine was a simple Austrian white, \u00a0GV Gr\u00fcner Veltliner 2013<\/li>\n<li>the music was Locatelli<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This chop\u00a0was every bit as juicy as\u00a0it deserved to be, as juicy\u00a0as it\u00a0looks here. \u00a0I haven&#8217;t always been able to accomplish that feat, and never before without immersing chops in a pot of cooked cabbage of some sort along with its liquid. Smoked pork chops and roasted asparagus [Gr\u00fcner gebratener Spargel mit Kassler]: \u00a0I can&#8217;t &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-4202","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/4202","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4202"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/4202\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4202"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4202"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4202"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}